Hello there Mr Pie, with your golden, flaky puff pastry hiding a melt-in-your-mouth beef filling. How is it possible that you only take 15 minutes to prepare? This Beef and Mushroom pie is one of my three recipes that takes slow cooked beef cheeks in three different directions.
No, it’s not a genius hack! It’s just thriftiness – using leftovers from the Slow Cooked Beef Cheeks in Red Wine that I posted yesterday. This pie……what is there to say? It’s pure comfort food at its best because it takes just 15 minutes to put together to pop into the oven!
The best pies are ones with slow cooked fillings so the meat is tender and juicy. So making this using leftover Slow Cooked Beef Cheeks in Red Wine is a classic way of making a pie. The sauce from the leftover beef cheeks forms the base of the gravy with the addition of crushed tomatoes and tomato paste (to thicken it up), and some dried herbs.
Because this is a fast midweek meal fast version, it is made using frozen puff pastry. When it comes to store bought packaged foods, there’s a line that I never cross. Pasta sauces are on the other side of that line, as are things like canned soups and frozen meals. However, puff pastry is firmly on the “buy” side. I have never and will never attempt to make my own puff pastry. It’s incredibly time consuming and complex to get right so when it bakes, it puffs up with layer upon layer of delicate flaky pastry.
This pie could also be topped with thin slices of potato, or with mashed potato like a shepherds pie. And you can substitute the vegetables with whatever you want. Just be sure to cut them to size so they will cook in the time the pie is in the oven.
This is the second recipe in the Slow Cooked Beef Cheeks “One Recipe, Three Ways” series:
2. Beef Cheek, Mushroom and Vegetable Pie (this recipe) – using leftover beef cheeks and sauce, this is ready to pop in the oven in 15 minutes.
3. Beef Cheek Ragu Pasta
(coming tomorrow) – made with shredded leftover beef cheeks and sauce. A rich, decadent pasta on the table in 15 minutes. Absolutely luscious.
So this weekend, why not make up a batch of the Slow Cooked Beef Cheeks in Red Wine and use the leftovers for a fast midweek meals?
Beef and Mushroom Pie (3 in 1)
- 1 sheet ready rolled puff pastry (25cm x 25cm / 10" x 10"), thawed
- 1 egg , lightly beaten
- 2 cups shredded beef cheeks from Slow Cooked Beef Cheeks in Red Wine leftovers
- 1 1/2 cups leftover sauce from Slow Cooked Beef Cheeks in Red Wine
- 2 tbsp olive oil
- 1 onion (brown, white or yellow), diced
- 2 garlic cloves , minced
- 2 carrots , diced roughly to the size of peas (about 1 1/2 cups)
- 1 cup frozen green peas
- 1 cup canned crushed tomato
- 1 1/2 cups sliced button mushrooms
- 3 tbsp tomato paste
- 1 cup water
- 1 tsp thyme (dried)
- 1 tsp oregano (dried)
- 1 tsp salt , plus more to taste
- Black pepper
- Preheat the oven to 180C/350F.
- You will need 4 x 1 2/3 cup capacity ramekins.
- Place 1 ramekin on the puff pastry and use it as a guide to cut rounds out of the puff pastry. Cut 4 rounds.
- Heat oil in large heavy based pan over medium high heat.
- Add onion and garlic, and sauté for 2 minutes.
- Add carrots and sauté for 1 minute. Then add mushrooms and sauté for another minute.
- Add remaining Pie Filling ingredients. Let simmer for 3 minutes to bring the flavours together.
- Divide the Pie Filling between the 4 ramekins. Top with puff pastry rounds and cut a small slash in each (steam vents).
- Brush with egg, then place into the oven to bake for 20 to 25 minutes until the pastry is dark golden and puffed.
- Remove from oven, let stand for 5 minutes before serving.